1) Milk and its derivatives are high in nutrients. What microorganism does NOT ideally grow on milk? a) Virus b) Fungi c) Protozoans d) Algae e) Bacteria 2) What are examples of organoleptic changes that are induced by microbes in raw milk? (3 choices are correct, choose only 1 correct answer) a) Rancidity b) Off-flavors c) Sourness d) Pigments e) Curdling f) Ropiness 3) What microorganism forms minor amounts of acetic and propionic acids that causes the unpleasant sour, odor, and taste in spoiled milk? a) Pseudomonas species b) Thermophilic bacteria c) Lactic Acid Bacteria (LAB) d) Saccharomyces cerevisiae 4) What defect is caused by thermoduric LAB and is the most prevalent fermentative spoilage of fluid milk products? a) Ropiness b) Discoloration c) Rancidity d) Souring 5) It is a method of preserving milk that reduces both microbes and enzymes to a commercially acceptable level. a) Pasteurization b) Ultra-high temperature (UHT) processing c) Fermentation d) Commercial sterilization e) Dehydration f) Refrigeration and Freezing 6) What are the survivors when ice cream mix is subjected to heat treatment? a) Spores b) Hyphae c) Stolon d) Rhizoids 7) It is a type of dairy product that is generally produced by inoculating milk with specific starter culture. a) Raw milk b) Fermented milk c) Fluid milk 8) What type of pasteurization is not a continuous process? Milk is pasteurized by heating it at 60°C for 20 minutes, then at 61.7°C for 30 minutes, and finally at 62.8°C for 30 minutes? a) Vat pasteurization b) Thermization c) Flash pasteurization 9) Which is NOT a way to control dairy spoilage? a) Bactofugation b) Use of Preservatives c) Drying d) Dilution 10) What factor is favorable for yeasts in order to proliferate and be in yogurt? a) High moisture content b) Low pH c) Low temperature

Game for Microbial Spoilage in Dairy Products

podle
Vložit

Výsledková tabule/Žebříček

Vizuální styl

Možnosti

Přepnout šablonu

Obnovit automatické uložení: ?